Black Barrel Sazarac
- a splash of absinthe
- 2 oz aged rum
- ¼ oz light agave
- 1 tsp white crème de cacao (optional)
- 4 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- garnish: lemon twist
Chill a rocks glass in the freezer.
Pour a splash of absinthe into the glass; swirl it around to coat the inside of the glass, then pour it out.
Stir remaining ingredients with plenty of ice. Strain into the rocks glass (with no ice).
Garnish with a lemon twist.